Pear jelly for the winter

The pear is grown throughout Our Country, the culture is found in almost every household plot. Fruits contain vitamins and microelements, which are preserved during heat treatment. Fruits of universal purpose, well suited for processing into juice, compote, jam, pear jelly recipes for the winter with the addition of various ingredients are especially popular.

Features of making pear jelly for the winter

Traditional pear jelly without additional additives turns out to be a rich amber color with a pleasant aroma. For the preparation of a product with a high gastronomic assessment, high-quality raw materials are chosen. The variety of the pear does not matter, if the fruits are hard, they will spend more time cooking them. The main requirement is that the fruits are chosen at biological ripeness, without putrefactive damage.

Pear jelly harvesting recipes for the winter differ in the set of ingredients, the preparatory work technology is the same. Sequencing:

1. The fruits are thoroughly washed under warm running water. The stalks are removed, damaged fragments are cut out.
2. The hard-skinned variety is peeled. If the top layer is thin, elastic, the fruit is processed along with the peel. For harvesting for the winter, this moment is important so that hard particles do not come across in a homogeneous mass of the finished product.
3. Remove the core and seeds, cut the fruit into cubes of about 3 cm.
4. Raw materials are placed in a container, covered with sugar on top so that it completely covers the fruit.

Leave for 10 hours, during which time the pears will release juice, the sugar will dissolve to a syrup state. The basic base is ready. Next, home-made preparations for the winter are made according to the chosen recipe. For this purpose, dishes and kitchen tools made of plastic or ceramics are suitable.

Pear Jelly Recipes

Jelly is prepared according to a classic recipe with a minimum content of components. If desired, spices are added to enhance the flavor. Improve the taste of the product with wine or lemon. Softness is given by cream. The consistency is thickened with gelatin or gelfix, there are recipes that do not include gelling agents. Externally, the product may look like a homogeneous mass, clear juice, with whole pieces of fruit.

Curd jelly for the winter without gelatin

The finished product will be transparent in color, thick density. The recipe calls for lemons and sugar. Prepare jelly for the winter as follows:

1. Fruits with syrup are poured into a cooking container, water is added 4 cm on top, put on an intense fire, constantly mixed.
2. Boil the mass for 25 minutes, until the fruit is ready.
3. Gauze is pulled over a high pan or a colander is installed.
4. The boiling substance is discarded, left for several hours.
5. The pieces are not kneaded, juice is needed for jelly, fruits can be used for baking as a filling.
6. When the juice has completely drained to the bottom of the pan, determine its volume. Then add the juice of 1 lemon and sugar to 1 liter. Taking into account the mass of preliminary filling, 1 tbsp.
7. The syrup is boiled at a minimum temperature so that the boil is slightly noticeable, until the substance begins to gel. To check the readiness of the product, take a decoction into a spoon, let it cool, look at the condition. If the viscosity is insufficient, continue to boil.

Before cooking, you can add vanilla or cinnamon to taste. The product is poured into sterilized jars, rolled up with lids.

Pear and gelatin jelly

The recipe is designed for 3 kg of fruit, the finished product will be 15 servings. The number of components can be increased or decreased.

Ingredients:

• lemon – 3 pcs .;
• sugar – 1,5 kg;
• food gelatin – 15 g.

The lemon before laying is separated from the zest, cut into thin slices, cutting is carried out in a container to keep all the juice.

Jelly preparation sequence:

1. Lemon is placed in prepared pears with sugar, poured into a saucepan.
2. Boil on low heat, constantly mix the raw materials.
3. When the pears become soft, the cooking container is removed from the heat, the mass is allowed to cool.
4. Beat with a mixer until smooth or grind through a sieve.
5. Soak the gelatin according to the instructions on the package, add to the pear mass.
6. Bring to a boil, gelatin should be completely dissolved, packaged in sterilized jars, closed with lids.

To gradually cool the jelly, the jars are covered with a blanket or blanket. The pear product harvested for the winter is obtained in the form of a dark yellow homogeneous mass.

Pear jelly for the winter with gelfix

The fastest and easiest way to make pear jelly for the winter is to use gelfix. There is no need for preliminary preparation of raw materials, the whole work will take no more than 30 minutes.

Recipe Ingredients:

• 1 pack of gelfix;
• 350 grams of sugar;
• 1 kg pears, without peel and core.

Jelly preparation:

1. Finely chopped pear is beaten with a mixer until smooth or passed through a meat grinder.
2. Gelfix is ​​mixed with sugar, added to the pear substance.
3. Put on low heat, bring to a boil, constantly stir the puree.
4. Boil jelly for 5 minutes until ready.

Arrange in jars, close with lids.

Prânoe jelly with wine

The jelly prepared for the winter according to the recipe turns out to be very dense, springy. Due to its aesthetic appearance, the product is used for decoration:

• cakes;
• ice-cream;
• cakes.

Use as an independent dessert. The composition of the ingredients includes a natural substance agar-agar, obtained from red algae. Pears take hard varieties. The recipe is for 2 kg of fruit.

List of components:

• cognac or rum – 8 tbsp. l.;
• dry wine from white-fruited grapes – 1,5 l;
• agar-agar – 8 tsp;
• cinnamon – 2 pcs.;
• vanilla – 1 package.

Sugar is added before cooking to taste.

Jelly making algorithm:

1. Pears without peel are cut into 4 parts.
2. White wine is poured into a cooking container, spices are added according to the recipe.
3. Add pears to the pan, boil over low heat, stirring for 25 minutes.
4. Fruit is taken out with a slotted spoon, laid out in sterilized jars.
5. They try the liquid with wine, add sugar and agar-agar, the substance boils for 2 minutes, pour in another alcoholic drink, pour it into jars of fruit, cork.

Rum or cognac in jelly prepared for the winter will improve the taste and act as a preservative, extending the shelf life.

From whole pears in their own juice

You can prepare pears for the winter in your own juice according to the following recipe. The number of components is calculated for a 0,5 l glass jar. How much fruit will go in depends on the size of the pear. To make jelly you will need:

• citric acid (2 g);
• sugar (1 tbsp. l.).

Based on 1 bank.

Step-by-step instruction:

1. The peel is cut off from the pears, the core is removed, cut into 4 parts.
2. Fruits are laid out in clean jars. Such a density, so as not to violate the integrity of the raw material, not higher than the container hangers.
3. Add sugar and citric acid.
4. A linen napkin or towel is placed at the bottom of a wide pan.
5. Set jars covered with lids so that they do not touch, pour water ¾ of the height of the jar.
6. After boiling water, sterilization 20 min.
7. Then roll up the lids.

Sterilization time depends on the volume of glass containers:

• 1 l – 35 min.;
• 2 l – 45 min.;
• 1,5 l – 40 min.

With lemon

To prepare pear jelly with lemon for the winter, you will need:

• lemon – 2 pcs .;
• pears – 1 kg;
• rum – 20 ml;
• saffron – 10 pcs.;
• sugar – 800

Lemon is twice given heat treatment. Place in boiling water for 1 minute, take out, douse with cold water, repeat the procedure. Saffron is crushed in a mortar, added to warmed white rum.

Jelly preparation sequence:

1. Cut the lemon into cubes.
2. Add to the parts of the fruit pre-filled with sugar.
3. Boil 40 min. over low heat, stirring occasionally.
4. Add rum with saffron, boil for 5 minutes.

Arranged in glass containers, rolled up with lids.

With cream

Jelly is prepared with the addition of cream as a dessert for children’s holidays. The product is not suitable for winter harvesting. Stored in the refrigerator for up to 4 days.

Recipe Ingredients:

• medium-sized pears – 4 pcs.;
• cream with at least 20% fat content – 250 ml;
• lemon – ½ part;
• vanillin – 0,5 packets;
• gelatin – 3 tbsp. l .;
• sugar – 120

Cooking process:

1. Dilute vanillin.
2. The peel is removed from the fruit, cut into thin slices, mixed with lemon juice.
3. Pears are covered with sugar, left until they release juice.
4. The mass is put to boil, vanillin is added.
5. Boil the mixture for 20 minutes.
6. Boil the cream, set aside from the heat, add gelatin, stir well.
7. Remove jelly from heat, add cream.

Pour the dessert into small containers, allow to cool.

Terms and conditions of storage

Hermetically sealed jars of jelly are stored in a cool place in winter, without sunlight. Well suited storage room or basement with a temperature of +4⁰ C to + 8⁰ C. It is not necessary to store the jelly in the refrigerator. Subject to the production technology and sterilization, the product does not lose its taste and appearance within 3-5 years.

Conclusion

Numerous pear jelly recipes for the winter do not require significant material and physical costs. Simple in technology, accessible to debutants in cooking. The output will be a fragrant product with good taste and aesthetic appearance, long shelf life.